Show navigation
Hide navigation
Resources
Features
Series
Coronavirus
Podcasts
Videos & Webinars
Reports
Tools
Legal practical guidance
Research
Articles
Book Chapters
Special issues
Scientific Reports
SDG Graphics
News
Events
Partners
About partners
Business and Sustainable Development Commission
United Nations Global Compact
Global Citizen
Global Partnership for Sustainable Development Data
United Nations University
World Bank
Links
About
Bringing plant-based Cli-meat closer to original meat experience: insights in flavor
Elsevier
,
Future Foods, Volume 5, June 2022
Authors:
Zioga E., Tostesen M., Kjaerulf Madsen S., Shetty R., Bang-Berthelsen C.H.
Read for free on ScienceDirect
Show previous page
Special issue
Earth Day 2022
Category:
Articles
Tags:
Climate change
;
Food security and nutrition and sustainable agriculture
;
Sustainable consumption and production
;
Global
Keywords:
Enzymatic Processes
;
Flavor Profile
;
Maillard Reaction
;
Meaty Flavor
;
Plant-based
;
Umami
;
Global
Related content
Corporate Responsibility at RELX, 2021 Highlights
Leadership: Insights from Helen McGeough, Senior Analyst at ICIS
Exploring linkages between drought and HIV treatment adherence in Africa: a systematic review
On CRDPs and CRPD: why the rights of people with disabilities are crucial for understanding climate-resilient development pathways
COP27 Special Issue: UN Climate Change Conference 2022 (COP27)
